The complete cook
Subtitle: teaching the art of cookery in all its branches and to spread a table, in a useful, substantial and splendid manner, at all seasons in the year : with practical instructions to choose, buy, dress and carve all sorts of provisions : far exceeding any thing of the kind yet published : containing the greatest variety of approved receipts in cookery, pastry, confectionary, preserving, pickling, collaring, &c. and dishes for lent and fast-days, a variety of made dishes, and to dress both the real and mock turtle : with an appendix teaching the art of making wine, mead, cyder, shrub, strong, cordial and medical waters, brewing malt liquor, the management and breeding of poultry and bees and receipts for preserving and restoring health and relieving pain and for taking out stains, preserving furniture, cleaning plate, &c. : for the use of families
By: by James Jenks, cook
Contributors: E. & C. Dilly (Firm)
Publisher: E. and C. Dilly
Published: 1768
Language: eng
Number of pages: 364
Subjects: Early works to 1800; English Cooking; Cooking; Formulas, recipes
Notes: Signatures: A¹⁰ B-Q¹² R².

Head- and tail-pieces/

Gift of Anne Willan and Mark Cherniavsky.

Binding: cloth boards; morocco spine with gilt title; Anne Willan's bookplate on front pastedown.